Prepare the Yams: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Arrange the sliced yams in the dish, overlapping slightly if necessary.

Make the Candied Glaze: In a medium bowl, whisk together the melted butter, brown sugar, maple syrup, cinnamon, nutmeg, ginger, salt, and vanilla extract until smooth. Pour this mixture over the yams, ensuring each slice is well-coated.

Bake the Yams: Cover the baking dish with foil and bake in the preheated oven for 30 minutes, or until the yams are tender but not falling apart.

Prepare the Pecan Crumble Topping: While the yams are baking, make the crumble. In a separate bowl, combine the chopped pecans, flour, oats, brown sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Add the Topping: Remove the yams from the oven and discard the foil. Sprinkle the pecan crumble topping evenly over the yams.

Final Bake: Return the dish to the oven, uncovered, and bake for an additional 20-25 minutes, or until the topping is golden brown and the yams are bubbly and caramelized.

Serve: Let the dish cool slightly before serving. The yams will be tender and sweet, with a buttery, nutty crunch on top that’s simply irresistible.